The other day I stumbled across an article from Buzz Feed, it’s a quiz called Eat Your Way Around the World and We’ll Guess Your Age
It only takes a minute to take…they guessed my age was 24! Sounds good to me! I highly recommend taking this quiz!!
Okay let’s talk salad…
While waiting for the temperature to drop a wee bit,
so I can get some comfort food simmering in the kitchen,
this butternut squash salad will help satisfy fall cravings
Sweet and maple drizzled roasted butternut squash is roasted with bacon to top salad greens for a no sweat, delicious meal
I bought already peeled and cubed butternut squash
Look for it in the produce section of your grocery,
so worth paying a little extra to have the difficult prep work done for you
Place squash on a parchment paper lined baking sheet and toss with olive oil, pure maple syrup, salt & pepper
Spread out into an even layer and roast at 400 degrees for 30 minutes
Put salad greens into a bowl, add bacon pieces, gorgonzola crumbles, pecans, and cranberries
Top with warm roasted squash and a drizzle of dressing
Enjoy!
Roasted Butternut & Bacon Salad
Ingredients
- 3 cups cubed butternut squash
- Real maple syrup
- Olive oil
- Salt & pepper
- 4 slices Bacon cut into small pieces {I used maple bacon}
- Crisp romaine or salad greens fresh spinach or kale
- Pecans {I used Honey Roasted}
- Bleu cheese crumbles optional
- Dried cranberries {I used reduced sugar Craisins}
Instructions
- Line a baking sheet with parchment paper. Place squash cubes in a pile on the paper. Top squash with a drizzle of oil, maple syrup, salt and pepper. Stir to coat and spread into an even layer
- Place pan in 400 degree oven and roast squash for 30 minutes
- Place salad greens in 1 large bowl or individual bowls. Top with warm squash, bacon pieces, crainberries, pecans and optional blue cheese crumbles. Drizzle with a little Mustard Maple Dressing*.
Mustard Maple Dressing
Ingredients
- 1/4 cup olive oil
- 1 teaspoon apple cider vinegar
- 1 Tablespoon pure maple syrup
- 1 Tablespoon Dijon mustard
- salt & pepper
Instructions
- Combine ingredients in a small jar, shake well to combine. Store in refrigerator, but let it come to room temperature before serving
Notes
This really is a “must try!”
You can also serve the roasted squash as a side dish, I could have eaten the whole pan!
here’s another recipe for maple roasted butternut squash
Maple Roasted Butternut Squash & Brussels Sprouts
🥓🥗🥬
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday Celebrate and Decorate,
All About Home Common Ground & Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday